Israel’s flourishing food scene

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The land of almond milk and date honey is also the “world’s best vegetarian food destination.”

A culinary revolution is taking place in Israel. You can see it in the busy bistros and bustling markets of Tel Aviv and Jerusalem. And in the foodie tours and home-based workshops of the Galilee region where, in places like kibbutz Lotem, organic wines are made at the Winery and award-winning cheeses produced at boutique dairy farm Shirat Roim.

And Jerusalem born Yotam Ottolenghi, who now lives in London, has said his multi-ethnic meals have helped many tourists come to associate Israel not only with God and the conflict with the Palestinians but with fine dining. Cosmopolitan Tel Aviv is buzzing on the food front. Not only is it known as one of the vegan capitals of the world, Tel Aviv was also recognized by Conde Nast Traveler in 2016 as the “world’s best vegetarian food destination.”

At bustling Shuk Ha Carmel, you can wipe hummus at Magen David, where the dish is served in a former synagogue. Hummus worship at its best. In the city with more than 400 vegan or vegetarian eateries, Meshek Barzilay is a pioneer. The innovative farm-to-table restaurant is one of Israel’s leading organic vegetarian eateries.

 

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